Turkey Noodle Soup

After all the hustle and bustle of holiday meal prepping, this slow cooker Turkey Noodle Soup is exactly what you need to wind down. It’s deliciously made with tender potatoes, carrots, celery, flavorful diced onion and plenty of  fresh garlic. Just set it all to simmer in a flavorful broth in your slow cooker for a laid back, comforting meal. Dinner is made easy, no long hours at the stove required!

Looking for more ways to use up that leftover turkey? Try slicing a few pieces and piling them high on our Turkey Avocado Club! Or for a delectable dinner option try a twist on the classic with our Turkey Pot Pie with Puff Pastry.

Small bowl with leftover turkey soup with egg noodles.

Turkey Noodle Soup

Turkey Noodle Soup is a fantastic recipe to use up leftover turkey after the holidays! And it won’t require you to stand at the stove another day. After all the holiday cooking is said and done, the last thing anyone wants to do is cook more! But sometimes, those leftovers get a little repetitive, which is why I like to switch things up with this soup.

With Turkey Noodle Soup, all of your ingredients are dumped into the slow cooker, and you can just walk away! The only real requirement is to dice up your turkey to toss in with some noodles at the end of the process. The slow cooker does all of the work and you’re left with a hearty, warm bowl of delicious soup. Minimum effort, maximum flavor.

How to Make Turkey Noodle Soup

  1. In a 7-8 quart slow cooker, add in your turkey stock, potatoes, carrots, celery, onion, garlic, thyme, bay leaves, salt, and pepper. Stir to combine. Cover, and cook on low for 6-8 hours or high for 3-4 hours.
  2. Once simmered, discard the thyme stems and bay leaves. Now add the cooked turkey (shredded or diced) and egg noodles. Stir to combine with the other ingredients. Cook an additional 15-30 minutes, checking the noodles until they’ve reached your preferred doneness.
  3. Serve hot with chopped parsley as a garnish if desired. Enjoy!
Collage showing how to make turkey noodle soup.

Tips and Variations

  • This recipe is great for using leftover Thanksgiving turkey! You can also substitute rotisserie chicken in place of the turkey to enjoy this year round, no holiday events required.
  • Use any kind of noodles you like or leave them out all together. We enjoy egg noodles in this recipe but be aware different types of noodles may need their cook times adjusted slightly as egg noodles don’t typically take long to cook.
  • For a creamy version, add a touch of half and half to the broth along with a can of cream of mushroom soup.
  • Feel free to customize the veggies in your soup. Take out the celery if you’re not a fan. Add in peas or spinach for some more green. You can also change up your noodles to macaroni or bow tie if egg noodles aren’t your preference.
Ladle of soup over a crock pot.

Storage and Reheating 

Refrigerator: You can store any leftover Turkey Noodle Soup in an airtight container in the fridge for up to 3 days.

Freezer: This soup can also be frozen for up to 3 months. However, if you are choosing to freeze any portion, it’s best to leave the noodles separate and make a batch specifically for when you are ready to serve. Otherwise they may become too mushy and fall apart upon reheating.

Reheating: When reheating this soup, simply warm it in the microwave or on the stovetop until heated through. If frozen, let thaw before reheating.

Need Some Turkey Day Inspiration? Check Out These Holiday Favorites:

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Top down view of turkey soup on a blue linen.

Turkey Noodle Soup

4.7 from 3 votes
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 40 minutes
Servings: 7 Servings


  • 8 cups chicken stock, or turkey stock
  • 1 pound yukon gold potatoes, cut into ½-inch or smaller cubes
  • 2 carrots, medium in size, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 onion, small in size, diced
  • 3 garlic cloves, minced
  • 4 thyme sprigs
  • 2 bay leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cups turkey, cooked; shredded or diced
  • 2 cups egg noodles, uncooked, any variety
  • Parsley, freshly chopped, optional (for garnish)


  • Add the stock, potatoes, carrots, celery, onion, garlic, thyme, bay leaves, salt, and pepper to a 7 or 8-quart slow cooker. Stir to combine. Cover, and cook on low for 6-8 hours or high 3-4 hours.
    8 cups chicken stock
    1 pound yukon gold potatoes
    2 carrots
    2 stalks celery
    1 onion
    3 garlic cloves
    4 thyme sprigs
    2 bay leaves
    ½ teaspoon salt
    ½ teaspoon ground black pepper
  • Discard the thyme stems and bay leaves. Add the turkey and egg noodles, and stir to combine. Cook an additional 15-30 minutes, checking the noodles to your preferred doneness. 
    3 cups turkey
    2 cups egg noodles
  • Serve hot with chopped parsley if desired.
  • See post for storage recommendations.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Dana from This Silly Girl’s Kitchen.


Serving: 2cupsCalories: 267kcalCarbohydrates: 33gProtein: 19gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 48mgSodium: 626mgPotassium: 775mgFiber: 3gSugar: 7gVitamin A: 2987IUVitamin C: 17mgCalcium: 40mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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